Try these healthy oil-free Mediterranean flavored gluten-free tortillas made with soaked buckwheat instead of flour. They bend well without breaking – perfect for making wraps, tacos, enchiladas or quesadillas.
Flavored Gluten-Free Tortillas [Vegan, Gluten-Free]
- 7 ounces buckwheat groats
- 8 ounces water
- 1 tablespoon + 1 teaspoon ground chia seeds (grind them yourself)
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Himalayan salt or sea salt
- Dash of black pepper
- 1 1/2 tablespoon nutritional yeast
- 2-3 unsalted sundried tomato halves
For the Batter:
- Start by soaking buckwheat groats overnight or at least 4-6 hours.
- Now that you have the soaked buckwheat, rinse and drain it well before pouring into blender or mixing beaker.
- Next, add all the other ingredients (except tomatoes) and process the ingredients into smooth batter. Use regular or immersion blender.
- Finally, blend in the tomato halves – if you use the dry ones, soak them in hot water for 5-10 minutes. Whether you prefer them fully incorporated or with some chunks is up to you! Don’t leave too big chunks though as they’d stick out from your thin tortillas.
- Pour 1-2 tablespoons of batter (depending how large tortillas you want to make) onto hot non-stick pan and spread it out into as thin circle as you can.
- Once it’s cooked on top, flip the tortilla over and fry for another minute or so. Then, place the tortilla on cooling rack and repeat until the batter is finished.
- Swipe the pan clean with slightly oiled kitchen paper between the tortillas. You can use coconut oil, olive oil or avocado oil.
- Heat oven to 375°F.
- Pour some batter on a baking sheet lined with parchment paper and shape your tortillas with circular movements. How round-shaped you get them depends on your skills and practice.
- Bake them for 7-8 minutes and let cool before you try to separate them from the paper – you’ll need some patience, but they definitely come off in the end